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Home > posts > 2013 > 09 > Banana Bread Dunkelweizen
Banana Bread Dunkelweizen Sunday, September 08, 2013, 05:16 PM
I am brewing a banana bread dunkelweizen. As noted in the recipe, it is inspired by thisbut I tweaked it to a single hop and a few other things. The recipe is below, followed by pre-brew notes and then my brew notes:
(Brewers Friend Link) (PDF) (XML file saved locally)
Banana Bread Ale | Brewer's Friend
By (from HBT)
1.25 gallons (fermentor volume)
70% (brew house)
1.045 (recipe based estimate)
American - Wheat
United Kingdom - Munich
American - Carapils (Dextrine Malt)
American - Caramel / Crystal 40L
East Kent Goldings
East Kent Goldings
Heat 4.4 qt to 166-167°F
Raise to 170, Mash Out 10 min
Dunk (Batch) Sparge
Starting Mash Thickness: 1.5 qt/lb
Wyeast - Weihenstephan Weizen 3068
64 - 75 F
Original Source: http://www.homebrewtalk.com/f12/banana-bread-ale-90074/ but I doubt their hop numbers. I replaced both with EKGs(used brew365 calculator for mash with minor adjustments)Note: Check the AA% on the hops and adjust as neededPitch only HALF of the yeast pack to keep the banana flavor.
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-09-08 15:23 UTC
Recipe Last Updated: 2013-09-08 15:23 UTC
Target is to under pitch by a little to get more banana. I have 1.25 gal at 1.061 (estimated). According to Brewer's Friend, I need 53 billion cells. The yeast was manufactured 2013-08-15 so the above link estimates it has 83 billion. If I pitch half of it, I should be pitching about 41 billion which will under pitch by a little. I'll make sure to aerate well and maybe go a bit over half. I'll see the numbers when I put it into a measuring cup.
I'll updatemore with brew notes but my mash plan is as follows:
-Mash at set temp for 60-90 min, 1.5 qt/lbs ratio
Heat mash to 170 (while stirring and with the thermometer) and hold for 10 min. (Mash out)
Dunk sparge with remaining water at 170 for 10 minutes
Measure volume of both by transferring to big measuring cup
Grains were double milled
I am also going to introduce a whirlpool. I'll get it started after it has cooled by stirring vigorously. I'll then put the (sanitized) lid and let it sit for 20-30 minutes. Then, using the sanitized siphon, I'll move it to the fermenter but first through the colander. Some will go into the test jar first for a hydrometer reading.
(Combined notes taken while brewing with comments around the same time. I'll try to denote added notes with italics)
12:04 (pm) popped yeast
add 4.4 qt (1 gal 1.6 cups. 1.6 cups==379 ml)
__added 1 gal, 1-2/3 cups
12:30 start heat
aiming for 167
Worried I may lose too much space to thing (canning rack) on the bottom
12:44, added grain
stirred grain in pot breaking up dough balls
temp equalized around 155°F
Maybe want_to put the bag_ deeper next time
Maybemore water next time
Maybe add water at next heat check
check again in ~10min
Towel on pot
Hops set up. (5 min ~0.205 oz, 60 min ~0.205oz, 10min ~1/2 of 1/4 tsp yeast nutrient)
T-49 153°F. Hold for ~10min for check
Note, thinner mash next time but I don't think I'll add water now
T-37, Temp at 150
Heat continuously on 3/10 stirring vigorously (with thermometer in)
Temp at 157, Heat cut at T-35
Note, came on on fast
Forgot to note, Hops in vacuum seal to freezer
I like that I can stir this bag as opposed to muslin
t-19, Temp at 149. Heat on 3/10. T=156 F at t-16. Heat off
(1:35) T-9, start sparge heating
Not trusting numbers. We have 4.4 qts mash + 3 qt sparge = 7.4 qt =1.85 gal. Standard grain absorption is around 0.1 gal/lbs so we should absorb about 0.3 gal. That would give us 1.55 gal pre boil. We want 1.7 so 2 gal total. Up sparge to 3.6 qt
Look into why this got messed up. Maybe I had said less grain absorption
When I collect. Even if I have more than 1.7 gal, only use the 1.7 but note the extra to calc grain__absorption
T-0, temp at 152°F
Heat on 3/10 at 1:46pm
I want a better thermometer
1:56 temp at 170
Hold for 10, check sparge water. we want 170°F sparge.
Pulled after 10 min
Squeezedlike all hell. (Note. I may not be able to get as much without Ethan's help)
(2:11) grains added to sparge. Stirred
3.5 qt = 0.875 gal first runnings (measured by pouring into cup then other pot)
Mashed in 4.4 qt, pulled 3.5 qt=0.9 qt = 0.225 gal absorbed. 0.225gal/2.95 lbs grian = 0.0748 gal/lbs absorption
Note, very cloudy wort
Hydrometer on first runnings, 1.605 first running (but didn't measure temp)
Neet to collect 1.7-0.875 gal = 0.825 gal = 13.2 cups collected
Note, bag did not burn or rip
Hydrometer second runnings 1.010 (no temp read)
Mixed runnings, 1043@112°F = 1.051 @ 60 (Hydrometer calibration)
Collected 13.5 cups from sparge. 2 cups remain decidednot__to add the extra 2 cups. Not sure if this was a good idea.
2:33 heat on
27.5 cups = 1.719 gal.
1.051 with 1.1719 gal ==> 81% pre-boil efficiency (by Brewer's Friend)
2:55 boil. Skimming hot break
2:56 timier starter. First hot
Played with heat, set to 9/10
Sparged with 3.6 qt, collected (with extra) 15.5 cups=3.87 so we pulled more out. Need to squeeze first runnings better
3:56 into the ice (with lid off)
Fuck, the sink stopperdidn't hold. Lost water. Tried to fix and lost a lot of ice down the drain. Fuck. Quick thinking plan B. Took remaining ice plus all I had in the freezer and put it into my freezer bag (hopingit's waterproof...It was). Added water and then put the container into there. Added water up the edges. See photos
Temps/times/comments: (4:04/142°F/Keep lid off), (4:10/106/lid on, no steam),(4:16/90/ All ice melted, will have to wait),(4:20/88/I may pull and start the whrilpool since it will keep cooling)
4:22 whirlpool started. Lid on, give it 20 min
Sanitize, clean, get ready
Plan: Siphon out of pot and pour through strainer into fermentor. May still get some sludge that I'll clean out.
~4:45, started siphoning through strainer. Still lots of trub. Filled test jar. Near the end, I saw that there was no cone and I was picking up the trub.
Just poured the rest through the strainer. Whirlpooldidn't work. Will investigate. Still picked up a lot of trub
OG 1.070 @ 80F ==> 1.072 @ 60F (hydrometer calibrated)
Shook w/o yeast for two minutes
Poured yeast into measuring cup. Measured 1/2 cup. Pitched 1/4 cup
Shook, put airlock on
12.7 cm on fermenter ==> 1.16 gal @ 75 (guess after shaking) ==> 1.2 if temp corrected. To be conservative, I'll stickwith 1.16
Yield was lower than I would like. I should investigate
Brewer's Friend says 77% efficiency. My guess is loss due to trub and trying to siphon.
(side note, Ethan Hada helped brew. He left around the end of the boil. Thanks a bunch for all the help. It was great having someone to bounce ideas off of, help get things set, take notes, and chat with while waiting)
(I'll keep updating this)
The process seemed to work very well. The new bags worked well (note that they were inside out) and were easy to clean. The whole thing took a bit longer than I'd hope (it's not 5:13) but it was fun and worth it.
Most of the technique (double mill, BAIB, mashout, dunk/batch sparge, etc) seemed to work well. I think I need to work on post-boil technique. Why did my brew-house efficiency come out lower than pre-kettle? Whirlpooling didn't work. I didn't like the time it took and there wasn't much hop matter spared. Maybe it would be better with irish moss? Or with a hoppier brew?
I was unhappy/concerned about themeasurement when I bottled the saisonso I decided to try a different measurement. I quickly took the airlock out (which was already bubbling BTW) and weighed it as 11 lbs 1/4 oz or 4997 g. I then weighed a different, empty bucket with lid at 1 lbs 7/8 oz or 478.4g. Therefore, I had 4518.6 grams. The density of water is 1000g/L but the density of this wort is 1072 g/L (OG*density of water). Therefore, there were (4516.6g/1072 g/L)=4.213L=1.113 gal. That is about 4% difference. I guess that's not too bad.
I like using the weight method but I need to be carefulbecause my scale is supposed to max out at 11 lbs. Obviously it went above it there with the weight of the full fermentor, but there may be a loss of accuracy and/or it may just not work well.
(Day 6) It fermented quickly but then seemed to stop bubbling after the first day, maybe even sooner. I gave it a small shake to try to re-ignite anything in there but it didn't seem to make much of a difference.
On2013-09-14, I racked it into a secondary so I could take ameasurement (even though a secondary is not needed). At 73F, it read 1.021 which seems high.
However, Brewers Friends says that is 6.56% ABV and is 69.4% attenuation. That may be fine. I will investigate the typical FG of Dunkels and see what I find. I'll update if need be.
I bottled the dunkel. Here are my notes:
FG 1.022 (@73F)==>1.022 (Brewers Friend says 6.5% ABV)
9.5cm ==> 0.82 gal
Lots of loss (look into this)
Aim for 2.8 vol (supposed to be 3.5 or so but I am afraid of the bottles)
Calculator says 0.89oz sugar
0.378 cups h2o/oz sugar ==>0.336 cups ~1/3 cup
0.89 gal = 113 oz or about 9.5 bottle
(I got 8.5 bottles :-( )
I really need to look into the loss of so much. What can I do to prevent it? I drank that 1/2 bottle. It was okay. Definitely tasted like a wheat beer but no detectable banana flavor. May be more pronounced cold. Not sure
Original WP Post ID: 6554
Original WP Pub Date: 2013-09-08_171629